Johnny Cakes
Johnny cakes are a hugely popular Caribbean quick bread with a delightful flavor and melt-in-your-mouth texture. Perfect for slicing open hot and slathering with butter for a satisfying breakfast, lunch, and even dinner side.
Everywhere we went in Belize, someone was selling Johnny cakes. Next to the souvenir stores, they were selling Johnny cakes. You can’t miss them at restaurants; there is no escape from these simple, unsweetened biscuits.
Jonny cakes are a much-loved Caribbean quick bread, and you know what I like most about them? They’re made with coconut milk, and they come together in a snap. So in no time, you’re shoving them down your throat, unable to stop at one. Now you know how I eat them.
Where Did Johnny Cakes Come From?
Did you know Johnny cakes were originally called journey cakes because they’re especially suitable for road trips, staying fresh for weeks. I bet you didn’t know that, eh? Don’t worry, but the next time you have to make up a quiz, you’ve got at least one stumper.
Most Caribbean countries share a love for these anytime biscuits. Even in America, the Southern version is fairly common with flour, cornmeal, milk, and butter for a traditional breakfast.
How to Make Johnny Cakes
- Whisk the flour, sugar, baking powder, and salt in a large bowl. Cut the shortening or butter into the dry ingredients with a pastry cutter, two butter knives, or your fingers until it forms pea-size crumbles. (Photo 1)
- Dough – Gently stir the coconut milk into the dry ingredients until all is moistened and holds together in a ball. (Photo 2)
- Knead – Place the dough on a floured board and knead for about a minute. Then divide it into 12 pieces and roughly shape them into balls. (Photos 3-5)
- Flatten each ball to ½ inch thick, place them on a greased cookie sheet, and lightly poke the top of each ball with a fork. Brush with coconut milk. (Photo 6)
- Bake at 375℉ (190 ℃) for 15-18 minutes or until lightly browned.
- Serve – Take them out of the oven and serve warm.
Recipe Notes
- The fun part about making them at home is that you have the liberty to sweeten the mixture. I added 2 tablespoons of sugar because that’s the way I roll. How about I give you some homework, try them both with and without sugar, and see which one you like best.
- Almost any nut or soy milk will work if you need a dairy-free coconut milk alternative.
Make Ahead and Leftovers
These guys are fantastic because they last so well. So make a huge batch and keep them in an airtight container at room temperature for up to a week (probably longer). You can freeze them for up to 6 months to really make them ahead.
If they get a little dry, don’t panic. Crumble them up, mix them with a little milk, beaten eggs, and your choice of seasonings, and bake them for a ramped-up bread pudding. I’ve also dried them out in a warm oven and ground them for bread crumbs in a pinch.
What to Serve With Johnny Cakes
These versatile biscuit replacements work for breakfast, lunch, and dinner. Slather a little butter and jam on them for breakfast, or serve them next to fried chicken, chili, or roast beef. So go grab some coconut milk and heat up that oven. You’ll be glad you did.
More Delicious Quick Bread Recipes to Try
- Apple Bread
- Sweet Potato Cornbread
- Brown Butter Banana Bread
- Strawberry Biscuits
- Banana Zucchini Bread
By Imma
This blog post was originally published in September 2013 and has been updated with more useful information and gorgeous photos.
Johnny Cakes
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon (6g) salt
- 1¼ cups (295ml) coconut milk
- 3 teaspoons (14g) baking powder
- 4 tablespoons (45g) shortening or unsalted butter
- 2 tablespoons (20-25g) sugar (optional)
Instructions
- Preheat the oven to 375℉ (190℃).
- In a large bowl, whisk the flour, sugar, baking powder, and salt. Cut in the shortening or butter using a pastry cutter or your fingers until it forms pea-size crumbles.
- Gently stir the coconut milk into the dry ingredients until all is moistened and holds together in a ball. Place it on a floured board and knead for about a minute.
- Divide the dough into 12 pieces and roughly shape them into balls. Flatten each ball to ½ inch thick, place them on a greased cookie sheet, and lightly poke the top of each ball with a fork. Brush with coconut milk.
- Bake at 375℉ (190℃) for 15-18 minutes or until lightly browned.
- Remove from the oven and serve warm.
Tips & Notes:
- Feel free to replace the coconut milk with whole milk if you’re not into coconut.
- Omit the sugar altogether if you prefer an unsweetened version.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
I LOVE ❤️ this recipe. I actually use 2 cups wheat flour and 1 cup white and they are still so delicious. I also reduced to 1 cup coconut milk. I make these Johnny cakes at least 2x a week and the disappear in seconds.
Hi Brien,
Thanks so much for sharing your tweaks and adjustments. I’m so happy it worked for you.
These are the best Johnny cakes I have ever made. Super smooth, soft, fluffy. Absolutely delicious.
Thanks Cristina! My son loves them too, so fluffy!
Have this made using King Arthur Gluten Free Measure to Measure Flour or any Gluten Free Flour?
Hi MW! I haven’t tried substituting the flour but you want to, just substitute 1:1. Hope this helps. Thanks!
I tried it and it smelled delicious while baking and the taste is remarkable…
Thank you, Marlene! I’m super happy you love them.
Love this recipe and it was quite easy and yummy
Thank you, Marta! 🙂
Thank you so much for sharing this recipe, my family love it, I love it.
The best part is the smile it puts on the face of those you share it with.
That is what makes me smile. When everyone is happy. Thanks so much! It means a lot to me.
Enjoy!
Mine came out with some sort of bitter aftertaste… How is that even possible?? Where did i go wrong… I even misread the sugar and added two spoons too many… Can that be it?
I am so sorry to hear this happened. I can’t really tell what could have gone wrong. Just check your ingredients again and have another go. Let me know how it works out.
Thinking back, one time my bread came out a little bitter, so I checked the expiration date on the flour. Oops! The flour was bitter.
Very possible too much baking powder
That sometimes happen when the baking powder is to old. Less so with the aluminum free baking powder.
Do you use canned coconut milk or the kind in a carton like regular milk??
Hi. I use canned coconut milk, but you can use either.
I haven’t made it yet, but this sounds delicious! One of my family members is allergic to coconut, so do you think I could possibly substitute the coconut milk for something else?
Yes you can. Just use regular milk.
Awesome recipe.. tasty!
Thanks!
We made these today and these are quite good. I have never really had Johnny cakes so don’t have a comparison. These were awesome with honey. Thanks for a great recipe!
My pleasure! Thanks for the feedback! Glad to hear it worked out well for you.
My husband was def a fan of these. Thanks. Simple and good.
I was itching for some Johnny Cakes the other night. I’ve had countless Johnny Cakes the only way I know the fried way. But knew you had a baked version recipe so used your recipe. I know across the Caribbean there are countless individual recipes for making Johnny Cakes and some people guard their Johnny Cakes recipes tighter than Fort Knox. I had heard in some regional areas that they Bake their Johnny Cakes. Given Caribbean life back in the slave plantation days of 15-18 century I can imagine Johnny Cakes were likely also baked as well. I’ve heard that if you do let the dough sit for about 30 mins or so you do get a better rise and better Johnny Cakes, though I think it’s often common for many to just Fry/Bake the dough right away. I’ve never had any Johnny Cakes where some amount of sugar wasn’t in it. It would certainly taste very different without it. From what I know the butter is often usually added. In the old days used to be margarine. Butter gives it a much more soft creamy flavor of sort, the more the tastier. So many variation of recipe exist with a few Tbsp of Butter.
But anyway I made a batch. These taste really good! And I really like them. But my second thought was…. these don’t taste like the Johnny Cakes I know that’s ingrained in my taste buds. These taste very different to the often fried version. These do taste good and enjoyed them. I remembered reading an article by Cynthia Nelson a well known Caribbean Cook Book author and foodie that also made the claim of the other Caribbean regional ways that Johnny Cakes are made vs what many know as the usual and how the taste can be very different as well.
These were very good! Though different taste baked. Given the first time i’ve had these baked vs the usual way fried. I’ll certainly make them again, as i certainly enjoy the option of taste one way or the other. Though I do probably prefer them the fried way that I remember.
You’re amazing Urban! I loved hearing your story behind each recipe. Thanks for shedding some insights on this beloved Caribbean treat.
Being a daughter of a Belizean mother and Guatemalan father, my mother frequently made Johnny cake and fried Jack for breakfast. I’ve made fried Jack plenty of times I’ve just not made Johnny cake. I’m trying your recipe for the first time. I look forward to this breakfast treat.
Great! Do let us know how it works out for you.
so excited to find your blog…!!!
Cathy, I happy you found me. Let me know how you like the recipes. Thanks for stopping by!
Can these be made with coconut flour? I had these in St. Croix but they were cornmeal, I tried repeating the recipe, looked for recipes online and nothing came close. I will *have* to try that coconut milk. Thanks for sharing!
Ravyn, the recipe calls for all purpose flour, not coconut flour.
Imma, this recipe is much like the one that my Grandmother made in La Ceiba Honduras. Thanks for posting.
Thanks soo much for doing this! I just discovered your site on Friday as I was in desperate need of a puff puff recipe. I not only made puff puff but pancakes too over the weekend and everyone loved them! myself included. Thanks again. You are awesome. I’ll be on the lookout for a pepper-soup recipe and ekwang as well.
sounds yummy!
Thanks